Campagnia; Thanks to the fertile soil and origin of the volcano and the complicity of the sunshine, all this gives rich flavor to the food. The Campana cooking excels in their production of fruits and vegetables; figs, apricots, eggplant, bell pepper and tomatoes in which may be served in a thousand versions; fresh, ragu or to color pasta or typical traditional plates. Pizza and pasta are the main menu for Neapolitan along with fish; grilled, stewed, boiled or eaten raw. The wines of Naples deserve a chapter on their own. The best come from Capri and Ischia. The famous Falerno, used by the ancient Romans to accompany banquets which lasted for days is still produced. This is my favorite region for eating...
Menu
Antipasto- “Fritto di Mozzarella” Fried Mozzarella Cheese OR “Caprese Insalata” Sliced Tomatoes with Fresh Buffalo Mozzarella and Basil Salad OR “Insalata di Polpo alla Luciana” Boiled Octopus salad served warm or cold with Oil and Lemon dressing
Primo- "Vermicelli con le Vongole in Bianco" Vermicelli spaghetti with Baby Clams in a white sauce OR “Spaghetti con Polpette di Carne” Spaghetti with Meat Balls in Tomato Sauce Neapolitan Style
Secondo- “Saltimbocca alla Sorrentina” Veal Slices Sorrento Style Served with sautee baby spinach
Dolce- “Crema di Ricotta” Served with Figs or Dates
Wine varietals to enjoy with your meal
Whites
Resina, Torre del Greco Asprinto, Greco di Tufo, Falanghina and Fiano di Avellino
Reds
Falerno, Sangiovese l`Aglianico,
Aglianico and Piedirosso